Creamy Spinach-Artichoke Chicken Soup
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We know what you’re thinking—how could we not have come up with this before now? We shifted our priorities and found an excuse to eat dip for dinner with this spinach-artichoke soup. It’s creamy and cheesy, but loaded with rotisserie chicken and veggies like spinach and artichokes, making it a hearty dinner that’ll warm you from head to toe.MORE+LESS-
cups diced yellow onions
medium red bell pepper, diced
teaspoon crushed red pepper flakes
can (14 oz) Progresso™ artichoke hearts, drained and chopped
cloves garlic, finely chopped
cup Gold Medal™ all-purpose flour
carton (32 oz) Progresso™ chicken broth
cups chopped cooked chicken
package (8 oz) cream cheese, cubed and softened
cup shredded Parmesan cheese
cup heavy whipping cream
package (5 oz) fresh baby spinach leaves
In 5-quart Dutch oven, melt butter over medium-high heat. Add onions, bell pepper, salt and pepper flakes; cook 7 to 9 minutes or until onions are tender. Stir in artichoke hearts and garlic. Stir in flour; cook and stir 1 minute.
Stir in broth and chicken; heat to boiling over high heat. Cook and stir 1 minute. Remove from heat. Stir in cheeses and whipping cream until cheese melts and soup is smooth. Stir in spinach until wilted.
- We used rotisserie chicken for our testing, but any chopped cooked chicken will do. Leftover turkey would also work.
- For even more cheesy deliciousness, top with additional shredded Parmesan cheese.
Serving Size: About 1 cup
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.